Georgia's Peanut Butter Pie
Submitted by minger
Southern peanut butter pie with a creamy custard filling, crunchy peanut butter crumble layered on top and bottom, and golden meringue. An old-fashioned Georgia-style dessert.
YIELD
1 PiePREP
20 minCOOK
20 minREADY
40 minThis old-fashioned Southern peanut butter pie has three layers working together: a crunchy peanut butter and powdered sugar crumble on the bottom, a smooth stovetop custard in the middle, and a billowy meringue crown on top with more of that peanut butter crumble sprinkled over it.
The custard filling is cooked on the stovetop, not baked. Cornstarch and flour thicken the milk base, and tempering the egg yolks (stirring hot custard into them gradually) prevents scrambling. You want to bring it back to a boil after adding the yolks so the cornstarch fully activates and the filling sets firm when cooled.
Spreading the meringue onto the hot filling is important. The heat from underneath starts cooking the meringue from the bottom while the oven browns the top, so you don’t end up with a weepy layer between the two.
Let this pie cool completely before slicing. Cutting it warm means runny custard and a sad plate. Patience pays off here.
Pro Tips
- Use crunchy peanut butter, not smooth. The bits of peanut in the crumble add texture contrast.
- Seal the meringue all the way to the crust edge to prevent shrinking and weeping.
- Stir the custard constantly while it thickens. Walk away for 30 seconds and you’ll get lumps.
- Refrigerate leftovers. This pie is even better cold the next day.
Variations
- Swap the meringue for fresh whipped cream for a no-bake topping option.
- Use a graham cracker crust instead of pastry for a quicker, crunchier base.
- Drizzle chocolate ganache over the meringue for a peanut butter-chocolate combination.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine confectioners’ sugar and peanut butter in small bowl.
Sprinkle half of peanut butter mixture on bottom of pastry shell.
Stir together sugar, cornstarch, flour, and salt in medium saucepan; gradually stir in milk.
Bring to a boil over medium heat, stirring constantly.
Reduce heat to medium-low and cook for an additional 2 minutes, stirring constantly.
Remove pan from heat.
Gradually stir one cup hot mixture into egg yolks; return egg mixture to saucepan.
Return mixture to a boil over medium-low heat and cook for 2 Remove pan from heat; stir in butter and vanilla. Pour filling over peanut butter mixture in pastry shell. Spread meringue on hot filling. Carefully sealing to edge of crust to prevent shrinking. Sprinkle remaining peanut butter mixture over meringue. Bake for 12 to 15 minutes or until light golden brown. Cool completely on wire rack before serving or refrigerating.
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